White Bean & Ham Polpettine

• olive oil, to shallow-fry
• 1 onion, finely chopped
• 350 g ham
• 400 g canned cannellini beans, rinsed, drained
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped flat leaf parsley
• 2 teaspoons Dijon mustard
• 1 cup plain flour
• 2 eggs, lightly beaten
• 4 cups dried breadcrumbs
• lemon wedge, and
• rocket, and
• tomatoes, and
• red onion, salad, to serve

1. Heat 1 tbs oil in a frypan over medium heat.
2. Cook onion for 2-3 minutes until softened but not browned.
3. Cool slightly.
4. Roughly chop ham in a food processor, then add beans, garlic, parsley, mustard and onion.
5. Pulse until you have a coarse patty mixture, then form into 12 small cakes about 6cm across.
6. Chill for 10 minutes.
7. Place flour, egg and crumbs in 3 shallow dishes.
8. Dip each cake first in flour, then egg, followed by crumbs.
9. Heat 2cm oil in a large frypan over medium-high heat.
10. In 2 batches, cook the polpettine for 2-3 minutes each side until golden and crisp all over.
11. Serve 3 on each plate with salad and lemon wedges.

olive oil, onion, ham, cannellini beans, garlic, flat leaf parsley, mustard, flour, eggs, breadcrumbs, lemon wedge, rocket, tomatoes, red onion

Taken from www.food.com/recipe/white-bean-ham-polpettine-319493 (may not work)